Kraft Kitchens Tips

Note

These easy-to-make cookies don't need any flour.

Storage Know-How

Plastic storage containers and resealable plastic bags keep cookies fresh. Old-fashioned cookie tins do the job well, if they have a tight seal. Never store cookies in any kind of container until they have cooled completely.

the trick to this recipe is using half brown sugar half regular sugar.it keeps the cookies together.ive been using this recipe for years it called the 1-1-1. one egg one cup pb,and one cup sugar(half brown)

Helga07

posted:

1/30/2010

I love these cookies. I leave the peanuts out because I don't like them so it makes less cookies but they always turn out great. And they are incredibly easy to make!!

doughboy11

posted:

1/20/2010

This is the third time I have made this recipe and each time, they have never turned out. I am not wasting my time making this recipe ever again. I am going back to the traditional recipe.

jlf7473

posted:

1/20/2010

Very greasy and came out very flat! I'll go back to my recipe with flour.

lbaxter6

posted:

1/8/2010

I used Splenda & crunch peanut butter, very good and soooo easy!

a cook

posted:

12/23/2009

I found this recipe when I had a killer sweet tooth. I had crunchy peanut butter, so I used 1 & 1/2 cups crunchy peanut butter and left out the peanuts. Very good. A little crumbly, but great with milk. Added white chocolate chips, also amazing.

MAXIE762

posted:

12/15/2009

This was the easiest cookie I have ever made!!!!!! It was very good. I made lots of them because it was so very easy. Everyone loved them.

SF_Debbie

posted:

12/10/2009

I swapped the cup of sugar for a cup of splenda and added sugar free jelly in my thumbprint and voila a PB&J cookie for a diabetic! They were awesome!

katydid911

posted:

11/29/2009

Want to add to my rating of this recipe. Instead of regular sugar I use brown sugar. It makes it better. Love this recipe. Its easy and take on time at all.